And I will begin quilting on “Insanity” (Dear Jane) I will have to have a picture taken of the first stitches to put in my dear Jane journal which has kept track of the journey since the beginning along with a few photo’s of progress now and then. I had such a rotten headache this morning that I didn’t do any sewing at all, it was all I could do to lift my head. It has been sticking with me all day, never quite gone and getting worse again this evening – I’m glad it doesn’t happen often – maybe allergies caused it, plenty of trees are putting out their pollen already.
I thought I would post a recipe tonight seeing as I have run out of mugs and run out of
questions! I will have to find
something new to post on besides progress on quilting projects. If you go to the other Karen’s site at the Dakota Country Kitchen she has the recipe for the sourdough starter that is needed for my waffle recipe – I wouldn’t want to steal it from her and post it here. She has pictures and everything so you can see how easy it is to do it. She also posted a new recipe for sourdough pancakes which I will be trying soon, they look delicious. On the left picture is the sour dough after it has been sitting out for a couple hours waiting to be used – warming up if you will. The one on the right is apple butter waffle batter ready to use, that is the variation that I am cooking.
Whole Wheat Sourdough Waffles
1 1/2 cups of sourdough starter
2 eggs
1/4 cup orange juice
1/4 cup milk
1/4 cup melted butter, or oil of your choice
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups whole wheat flour
Mix everything together. If you think of it the night before you make them you could put the 1 1/2 cups of starter on the kitchen counter top in a covered tightly bowl. I tried it twice and once I remembered and once I didn’t, it worked both times just fine.
Turn your waffle iron on to heat while you are stirring the ingredients together – don’t forget to put back into your starter what you took out — in this case 1 1/2 cups of flour and 1 1/2 cup warm water, stir it up and put back in the refrigerator.
You could mix this up the night before you intend to use it and store it in the refrigerator and it works great also, cover tightly.
I used about 3/4 cup of batter per waffle and cooked them for about 4 or 5 minutes until the steam is just about completely gone – they did brown quite a bit so you might want to keep an eye on them.
Seeing as it is just for me and Mike I only make what we will eat and then I stored the uncooked batter back in the refrigerator tightly covered and we have waffles again within a day or two – just make sure you stir the batter good before you use it. You could make all of them and freeze what you don’t use but I like them fresh and have the time most mornings so I just heat the waffle iron back up and they cook in minutes.
Several variations of this recipe:
Chocolate-chocolate chip : add 1/2 cup cocoa, 3/4 cup mini chocolate chips, 1/2 cup chopped walnuts, and a pinch of cinnamon and you have a desert waffle – top with a scoop of vanilla ice cream and chocolate sauce.
Apple Butter Waffles: add a 1/2 cup of homemade applebutter to batter, decrease milk and orange juice by a tablespoon each. You could add walnuts to this too. I used my apple butter that I posted a recipe for in November at the link.
Now doesn’t this waffle look lovely! It taste great too.